A single malt it may be, because it’s the product of one distillery, but a single grain it’s not. In fact, there are three malted grains in this, and that makes for a punchy, vibrant, fruity, and menthol-tinged new make spirit, but with a sweet cereal note and some distinctive spiciness from the rye. Different and interesting up to a point; very well made, but still new make spirit at the end of the day. €30

Reviewed by: Dominic Roskrow (Fall 2013)

Hot oak and bubble gum in the nose, with a slight solvent hit of fingernail polish. Light corn in the mouth, oaky bitterness, a flash of the polish, and pretty hot for 40%. A very thin mouthfeel, not that appealing. The nicest thing about it, though, is the finish, which is surprisingly smooth, sweet, and almost rich. You’d want to dump some cola and ice in here. Sourced whiskey.

Reviewed by: Lew Bryson (Fall 2013)

Quite pale, looks more like scotch. Nose is hot, sweet, a bit minty. Hot in the mouth, thin, sweet, with flashy mint and corn. Finish is fiery, and a tad bitter with wood, especially bitey high in the mouth. Young, rough, and without the raunchy fullness that can justify youthful braggadocio. There are better bourbons for only a dollar or two more. Sourced whiskey.

Reviewed by: Lew Bryson (Fall 2013)

Fiery young stuff! The nose is spicy/slicey, with a sharp sweetness, fresh oak, and a hint of solvent. A lot of oak in the mouth, almost drying, and just a bit astringent on the tongue. The finish turns softer, sweeter, but stays oaky. The wood’s a bit overwhelming on this one. It’s sourced whiskey that’s then finished in Long Island wine barrels. Some finishes work better than others.

Reviewed by: Lew Bryson (Fall 2013)

It’s not whisky in Canada, nor does it pretend to be. Canada’s three-year aging law keeps un-aged whisky off the market. So, with no moonshine or firewater tradition, Canada’s craft distillers must make their white spirits as palatable as the matured whiskies they could eventually become. The result is simple, gingery, and sweet, with latent peppermint, licorice, and beer. The palate dissolves in a longish finish where sizzling pepper grows refreshingly bitter before fading to… nothingness. (Ontario only) C$37

Reviewed by: Davin de Kergommeaux (Fall 2013)

Inchmurrin has enjoyed a higher profile since early 2013, when the range was extended to include 15, 18, and 21 year old expressions. The lineup also boasts striking new packaging and is bottled non-chill filtered. Orange fondant cream and peaches on the nose, with caramel in the background. Fuller-bodied than the 15 year old expression, with pineapple cheesecake and ginger on the palate. The finish is quite long, and spicier and more peppery than that of the 15 year old bottling (also reviewed this issue). £70

Reviewed by: Gavin Smith (Fall 2013)

Inchmurrin is one of many single malts produced by Loch Lomond. It is made using lightly peated malt and matured in bourbon casks, and is named after one of the islands in Loch Lomond. Caramac chocolate and peanut butter on the sweet, fruity nose. The fruit motif continues on to the palate, where spicy malt, vanilla, and ripe peaches predominate. The finish is medium in length and nutty. £50

Reviewed by: Gavin Smith (Fall 2013)

Small barrel whiskey, 100% corn. Rich, sweet, oaky nose with—at first—notes of peppermint and Rice Krispies treats; nose collapses and becomes sharp, woody, burnt. Fiery mouth, smoky notes, dry wood, and hot mint are overwhelming and somewhat astringent. Finish lingers much longer than would be pleasant; hot and tingly, with a redeeming core of corn. Tastes like it was pushed, hard, to be done.

Reviewed by: Lew Bryson (Fall 2013)

Rum—“screech,” as it is called where it is made—is Newfoundland’s spirit of choice. With three shots of screech and a ceremony involving fish, visitors are transformed into honorary Newfies. This 3 year old Amherst whisky, custom blended for the Newfoundland Liquor Commission, is ancient by comparison. It’s a basic mixer that arrives peppery hot with strong overtones of half-tamed spirit. Dusty wood, lime peels, and burnt toffee foretell a leisurely slide into refreshing bitterness. Definitely not screech. (Newfoundland only) C$25

Reviewed by: Davin de Kergommeaux (Fall 2013)

Odd aroma, more like a weedy, aromatic bark than honey; wonder what the bees were gathering from? Very sweet, on the rich and cloying side, but without the real honey character that makes Jack Daniel’s Honey the best of this bunch, and I can’t get over the aroma. The only saving grace is that even at 35%, the bourbon still manages to peek through; it’s not enough.

Reviewed by: Lew Bryson (Fall 2013)

Minnesota is a favored destination for Canadian vacationers from the prairies, and a hotbed for Canadian whisky. The Ellington Whisky Company calls Princeton (Minneapolis) home. Here, it bottles whiskies imported from Canada. Where from, exactly? A trade secret. Caramel, prune juice, ripe yellow fruits, and hints of cooked, buttery corn mute a dry, spirity nose. Peppery and spicy, it blends caramel, bitter lemon soda, sweet ginger, and orange Fanta. Canadian whisky unlike any found in Canada. But do add cola. C$11

Reviewed by: Davin de Kergommeaux (Fall 2013)